Other
names: MazanetaArea of Production: the production is mainly localised
to the Venetian lagoon, with a high concentration around the area of Burano,
Giudecca and Chioggia; some of the fishermen are resident in the Municipality
of Cavallino-Treporti.Period of Production/harvest: Spring and Autumn for the
“moeca” and late summer for the mazanete.

Production:
according to estimates registered at the fish market of Venice that date
to 1995-96, the production of the “moeca” is around 100 t for
the entire lagoon.Characteristics: a common marine crab, known as the shore
crab (Carcinus mediterraneus). From the biology of this animal two edible
products are derived, the “mazaneta”, i.e. the feminine species
in the reproductive period (with mature ovaries) with a hard shell, and
the “moeca”, i.e. male and females in the ecdysis phase, i.e.
when the shell has not yet solidified. The cultivation of the “moeca”
is well rooted in the local tradition, as confirmed by the stories of the
elderly population. The crabs are harvested with special nets (trezze) that
terminate in cylindrical traps (nasse), which are placed in the shallow
waters of the lagoon. Later they are placed in jute sacks to keep them damp
during transport to the working plants. In the plants they are selected
according to their biological state. The “smooth” crabs are
identified, becoming “moeca” and the “good” crabs
that will become “smooth” in a few days time. This sorting is
quite a difficult operation and it represents the critical point of the
productive process. The ability in picking the crabs is the most characteristic
detail of the tradition. The two different species are bred in wooden boxes
with fissures known as “vieri”, suspended from poled pergolas
fixed to the bottom of the lagoon (nurseries). This traditional product
is under the protection of Slow Food.